Curry Braised Chicken Thighs is a delicious Indian-inspired dinner for two. Spicy, flavorful and budget-friendly, it’s sure to spice up the night with your loved one!
What is braising?
One of my absolute favorite cooking methods is a slow braise; it’s almost magical!
Braising uses both moist and dry heat. A tough cut of protein that has lots of connective tissue, is first seared at a high temperature. Then, it simmers at a low temperature for up to several hours. During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.
For this recipe, I used budget-friendly chicken thighs which lend themselves well to the braising method. However, chicken thighs don’t take hours to become tender.
Indian cuisine may seem intimidating at first because of all the exotic spices. However, this recipe for Curry Braised Chicken Thighs uses ingredients found at any local grocery store or international market like Madras curry powder.
What is Madras curry powder?
Madras curry powder isn’t authentically Indian. It was created by the British to try and mimic the amazing curry flavors of India which they fell in love with when India was one of their territories.
A word of warning: Madras curry powder can be very hot. In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek. If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own. (Affiliate link.)
Vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots. Chickpeas would also make a nice addition. Serve with plenty of brown basmati rice to soak up this flavor-packed sauce. If desired, a dollop of plain yogurt will help cool it down.
Serve Curry Braised Chicken Thighs with:
- Brown or white basmati rice
- Roasted Brussels Sprouts with Brown Butter and Almonds
Want more amazing Indian-inspired curry recipes? Be sure to check these out!
- Meatballs in Spicy Curry
- Cauliflower, Red Lentil and Potato Curry
- Indian Root Vegetable Curry
- Vegan Indian Cauliflower and Chickpea Curry
- Pressure Cooker Indian Beef Curry
Helpful tools and equipment (Affiliate Links):
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Curry Braised Chicken Thighs
Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
Ingredients
- 4 chicken thighs on the bone, skin removed if desired
- Salt and freshly ground black pepper
- Cayenne pepper
- 2 tablespoons canola oil (or as needed)
- 1 small onion, halved and thinly sliced
- 2 medium carrots, quartered lengthwise, then cut into 2-inch pieces
- 1 tablespoon curry powder, such as Madras
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 can (14.5-ounce) diced tomatoes, undrained
- 1 cup chicken broth
- ½ cup heavy cream or canned unsweetened coconut milk
- ¼ cup chopped cilantro, plus sprigs for garnish
- Cooked brown basmati rice
- Plain yogurt (optional)
Instructions
- Season chicken thighs generously with salt, black pepper and cayenne pepper.
- Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.
- Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
- Add carrot and cook 2-3 minutes or until lightly browned in places.
- Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.
- Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.
- Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
- Adjust seasoning if desired. Stir in cilantro.
- Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1332Total Fat: 98gSaturated Fat: 48gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 408mgSodium: 1188mgCarbohydrates: 48gFiber: 5gSugar: 13gProtein: 75g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Susan says
Hi Carol,
Just wanted to say curry is pretty much my favourite thing ever – and this recipe is a true winner for me! I didn’t have carrots, so subbed in sweet potato, and zucchini and red pepper (which I pan fried separately, and then added near the end of cooking so they didn’t go soggy). I also used almost 2 tbsp of the madras curry powder, and more coconut milk as I had 5 thighs to use and not 4. I also love ginger so doubled the amount of that! But the flavours in this dish can’t be beat. This one will be in regular rotation at my house! thank you 🙂
Carol says
Hi, Susan and thank you so very much! Glad you’re enjoying and I think any vegetable or vegetable combination can be used or none at all if you want to serve a separate vegetable dish. It’s very versatile! Thanks again!
Derek Jones says
Hi Carol,
Just came across this recipe and look forward to making and trying it. However one small remark, you say in the ingredients skin removed from the chicken thighs. BUT in the directions you say skin side down, so which is correct with or without skin.
Many thanks for your feedback.
Carol says
Hi, Derek, Thanks so much for your question and thanks so much for catching that! Something apparently got cut off. You can remove the skin if desired. Some people don’t like it or want to reduce the amount of fat they consume. It’s totally up to you. Thanks again and hope you enjoy.
Derek Jones says
Hi Carol,
Thanks for getting back to me, well cooked and tried, a success the whole family loved it.
Derek
Carol says
Hi, Derek, Thank you so very much and glad everyone enjoyed!
Denise says
Since finding this recipe three weeks ago I’ve made it twice and loved it more each time. I added a potato and cauliflower for more veg and then threw in frozen peas at the end for color and it was DELICIOUS. However, why can I not save the recipe to my computer? I have printed it out but would like to keep it in my recipe file on my computer. I cannot find a save button. I will keep making this, I can see that you could change it up in little ways for a different look but still a great taste. Thanks
Carol says
Hi, Denise, Thanks so very much and glad you’re enjoying this dish so much! If you can provide me with more information about what type of recipe program or system you’re using, perhaps I could look into it and help you more. Thanks again so very much!!
Toni Williams says
I love curry and have tried a few recipes, but, this is the best. I followed the directions and we all loved it. I will cook it longer as the thighs seemed done but not close to the bone, no biggie, we’ll just cook it longer in that awesome sauce. I used Jamaican curry and it worked fine as I saw someone asked that earlier. I will try it next time with an Indian curry just to see. I can’t wait to make it again, it was that good.
Carol says
Hi, Toni, Wow! Thank you so much! A Jamaican curry sounds absolutely wonderful instead of the Indian. I definitely need to try that myself. Thanks again and hope you’ll try some of my other recipes!
Tonya Connor says
Hi
In looking at this recipe it says to add geavy cream or coconut milk. Do you use sweet or unsweetened coconut milk?
Thanks
Carol says
Hi, Tonya, Thanks so much for your question. Definitely use unsweetened–just plain canned coconut milk. I’ll clarify the recipe. Thanks again and hope you enjoy!
Tonya Connor says
OMG….this was awesome. It was definitely different and something new to add to my menu. My family enjoyed it and went back for seconds. It was real quick and easy to prepare. We loved it and will surely be having it again.
Thank you
Carol says
Thanks so very much, Tonya! Glad you all enjoyed! Your comment is a great way to start the week!
Cathy says
Made this curry for the first time last night for my family who loved it!
I added 2 fresh chiles, finely chopped, but no cayenne as I prefer a background heat and I find cayenne can overpower. I used coconut milk but added a few dollops of creme fraiche with ground almonds at the end which thickened the sauce a little and worked beautifully. I swapped out carrots for sugar snaps adding them near the end so that they stayed firm and added a lovely vibrant green to the dish. Definitely add chopped cilantro at the end as the finishing touch!
Carol says
Hi, Cathy, Thanks so very much and so glad you and yours enjoyed! Love the changes you made to make it your own, too. Thanks again and hope you’ll try some of my other recipes!
Larry 2 says
Wow tasteee.! I cooked the thighs with the skin on, I prick the skin with a fork and the bottom to allow the lovely flavors to penetrate. Pricking the skin lets the fat escape. After frying the chicken I remove the skin (or leave it on) and wipe out the pan of any fat before proceeding. Frying with the skin keeps the chicken moist. I rinse the chicken and throw it in a pot with a quart of water and 4 TBS salt and let sit for 5 minutes. Give the chicken a good rub in the salt water then rinse well and dry. A salt bath will improve the flavor of the chicken. I throw a couple of whole garlic cloves in when frying. I know, I go crazy:)
I make a rice dish with turmeric, chicken broth, golden raisins plumbed in Port, toasted almonds and garlic to serve with this. I think a Jasmine coconut rice would do well. Some mango chutney and enjoy.
Cheers,
Larry
Carol says
Hi, Larry, Thanks so much and so glad you enjoyed! Love your side dish idea, too!
Bryony says
Cooked this for the first time tonight, I omitted the cilantro as I can’t stand it and used mild curry powder with a teeny bit of cayenne to make it kid friendly. It turned out really lovely – hubby said that for a home cooked curry, it was fantastic. Even my fussy 3 year old ate it!!!
Carol says
Hi, Bryony, Thanks so very much and so glad you along with your sweet little one enjoyed! Not everyone likes cilantro so good thing you didn’t use it. Thanks again and hope you’ll try some of my other recipes!
John says
Absolutely delicious! I didn’t add that much curry powder and added beans. You could also add zucchini or broccoli. My son enjoyed it; will make again!
Carol says
Thanks, John! Glad you both enjoyed! Yes, you can add any vegetable you’d like. Thanks again!
Debbie says
Made this for dinner, (I doubled the recipe) my son, who at times is a very picky eater, LOVED it. Had seconds, told me I must make it again. This recipe is delish!! Thank you.
Carol says
Thank you, Debbie! So glad you all enjoyed! Love even more that your picky son loved it. Thanks again and please stay in touch!
Lisbeth says
Lovely easy quick curry recipe full of flavour lots of sauce made with boneless chicken thighs .thank you for sharing I will definitely make again.
Carol says
Hi, Lisbeth, Thanks so much and so glad you enjoyed! Please stay in touch!
Trey says
This recipe is awesome! Made it and received kudos from everyone. My adjustments were:
5 Boneless/skinless thighs (because that’s what I had on hand) so initial cooking was only 2 minutes per side
Jasmine white rice made with homemade chicken stock (same stock as used for the 1 cup in this curry recipe) to kick up flavor
1 HEALTHY TBSP dried cilantro (no fresh available)
Thank you for this wonderful recipe and it seems I’m on point to make this in the future.
Carol says
Thank you so much, Trey! So glad you all enjoyed! Yes, you really can use any chicken pieces in this–leg quarters, boneless skinless chicken thighs like you used or even chicken breasts. Thanks again and please stay in touch!
Sarah says
I was wondering how much ginger you add, I didn’t see it listed in the ingredients, but see it listed in the instructions and reviews. Looking forward to making this, thank you for sharing!
Carol says
Hi, Sarah, Thanks so much for spotting that! I’m in the process of switching the recipe format I use here and somehow that ingredient got deleted. I have fixed it. Thanks again and hope you enjoy!
Gary says
A savoury tasty dish that is full of flavours. Love it!
I made a few changes, some worked, some not so much 🙂 I tried it with the skin on and the result was too much rendered fat in the dish after cooking the veggies. Next time NO skin. A heaping 1/4 tsp of dried garlic worked out okay as I was short on the real stuff.
Only other change was I did it in my covered casserole dish with lid. After bringing it to a boil I put in the oven with the lid on for 2 hours at 300ºF. The liquid reduced nicely and the flavours exploded out of the casserole.
Carol says
Hi, Gary, Thanks so much! Cooking this dish so low and slow sounds like a great idea! Thanks again and glad you enjoyed!
Tim says
Any suggestions for a cilantro substitute? I have the advanced taste buds that make cilantro taste like dish soap.
Carol says
Hi, Tim, You’re not alone! I know several people that can’t cope with cilantro. I would just leave it out. You could bump up the ginger and garlic a little extra zing! Thanks so much and hope you enjoy!
Gail says
Flat leaf parsley instead of cilantro.
Lana says
I found that there was too much liquid for my liking. But the flavor was over the top. One of the best curry recipes I have ever made.
Carol says
Hi, Lana, So glad you enjoyed and thanks for your feedback. It is saucy but perfect for some rice on the side to soak all that up. If you end up having some sauce left over, it would be great with fish such as salmon, too! Thanks again!
Marcia says
This is a great curry dish! Made it last evening for dinner. My husband really enjoys curry dishes but isn’t a big fan of cilantro. He did however really enjoy this combination. Found your website when I was looking for curry dishes. I will be trying some more of your recipes. They look and sound wonderful!
Carol says
Hi, Marcia, What a nice comment to wake up to! Thanks so much and so glad you both enjoyed! And welcome to my little corner of the internet. Hope you continue to enjoy my recipes. Have a great day!
RUBA HADDAD says
LOVE IT – this might be one of my favorites recipe! The garlic, ginger and cilantro are just magical together!
Carol says
Hi, Ruba, Wow! That is an amazing compliment! Thank you so very much! Glad you enjoyed and please stay in touch!
John Hessey says
Just made this tonight – super easy dish to make and super tasty too – Just the way I like things. Thank you so much for this recipe!
Carol says
Awesome! Thanks so much, John! Glad you enjoyed and please stay in touch!
Ariane says
Delicious!!!! Thank You!
Carol says
Thank you, Ariane! So happy you enjoyed!
Alcan says
I make a lot of curries and it involves making the masalas… etc – basically it takes time. Yesterday I did not have much time, so looked on the website for inspiration. Falling on this recipe was like winning a lottery. It was soo yum. Nothing was left. My son got some bread and cleaned the pan it was cooked in. Carol, the family gave it a 10/10. So I give it a 10/10. Thank you for sharing this recipe. It is a keeper for us.
Carol says
Thanks so much, Alcan! Your comment was such a nice start to my day and I really appreciate it! Thanks again and please stay in touch!
grayslady says
A really excellent curry. I made it for the first time this weekend, with one pound of chicken thighs yielding 5 generous servings. Generally, my Indian curries involve a masala of at least 6 different spices which end up being remarkably subtle in the finished dish. However, I used a particularly pungent curry powder from the local spice store and, along with the cayenne pepper, the result was very satisfactory for a dish requiring minimal prep time. Thank you for this recipe. I will be preparing it regularly from now on.
Carol says
Thanks so much, Grayslady! I’ve found that when you have wonderful ethnic stores in your area, why not just go there and get what they’re offering! Chances are pretty good it’s ten times better than what I can put together. So glad you enjoyed and please stay in touch!
Jason says
Love this recipe!
Carol says
Thanks, Jason! Glad you enjoyed!
Joe Seliski says
Very nice – it is great when recipes actually work !! Found with unsweetened coconut milk needed to add a little sugar (i like sweet!) also added a dash of heavy cream at end to thicken a little. Used brocolli however lost most of the green through the process. Wondering also if spinach should be added near the end? Very tasty and great looking dish!
Carol says
Hi, Joe, Thanks so much and glad you enjoyed. With broccoli, you’d want to blanch it in salted boiling water, then drop it in ice water which will set the color. If you want the broccoli to still have some “bite” to it, then add it later in the process and just heat through. Spinach could be added near the end, but spinach has a lot of water in it, so it may dilute the sauce a bit. Thanks again and please stay in touch!
Ellie says
Thank you for this recipe! Whenever I feel like having a nice curry I make this one. I usually simmer the whole lot for a much longer time simply because the flavors intensify and also I love pulled chicken. So i just cook the chicken in the sauce as long as it’s falling off the bone, take it out from the pot, shred it and put it back in. Heavenly!
Carol says
Thanks so much, Ellie! Yes, chicken thighs can go some extra time and they only get better! So glad you enjoyed and please stay in touch!
Rebecca says
My goodness. Making this now, and the house smells amazing!
shikira says
Amazing thanks for the very informative recipe!!! – typically my partner hates the bones in chicken thighs and never an easy way to remove them without sacrificing the sparse meat. Slow braising them should make the meat fall off the bones, my polish friend makes lots of chicken broth and she also uses thighs, also braises them and stove cooks, yet never done this myself to be confident enough it will work out for me!?.
My trump card with all curry cuisines are tinned chickpeas, they are very complimentary to Korma dishes in particular, yet out of these so might use some lentils instead – they are full of healthy fibre but also thickens sauces perfectly. I also cheat sometimes and use a jar of Korma cooking sauce – as well as add additional spices of my own, seems to taste far more richer than if I do it all myself.
Heather says
I made this for my fiancé and I the day before payday/groceries day, when the cupboards were looking rather empty and we needed something quick, cheap and tasty for a midweek meal. This ticks all the boxes and uses ingredients I always keep in my pantry/fridge (except cilantro)! My fiancé said a number of times he really liked it (and I did too). I will definitely make this again! Thanks for the great recipe!
Carol says
Hi, Heather, Thanks so much for your wonderful note and I’m so happy you enjoyed! Hope you will stay in touch!
Olga says
I made this recipe for the first time today. I used coconut oil instead of canola oil to braise the chicken thighs. And I doubled the recipe so that we could have it during the weekend as well. And, of my goodness this dish is delicious! It’s a winner! And, like you mentioned. it’s budget-friendly as well. Thank you for sharing and for the clear instructions to follow!
Carol says
Thank you, Olga! So glad you enjoyed and please stay in touch!
Larry says
Hi, I’m so glad I saw this recipe, it turned out great. I used tomato paste instead, and oh my gawd, it turned out wonderful. Thank you so much for posting this, I will save it and cook it for future events!!.
Carol says
Awesome! Thanks, Larry! So glad you enjoyed and please stay in touch!
Debbie says
Would this recipe work in a slow cooker?
Carol says
Hi, Debbie, Thanks for your question. Yes, I think it would be great in a slow-cooker. The sauce may stay a bit loose, but a little cornstarch would fix that. Hope you enjoy!
caroline conlan says
I made this and instead of finishing on the stove I just put it in my slow cooker on low. Will let you know how it goes!
Carol says
Awesome! Thanks so much, Caroline! Definitely let me and others know. Hope you enjoy!
Lhney says
Fantastic dish!! Thank you so much!! I used bone-in chicken thighs and a combination of sweet potato, cauliflower, and carrots. I used coconut milk rather than cream. The flavors were amazing together! The vegetables cooked down and integrated nicely with the sauce. My husband who hates cauliflower loved it! I served the braise with cilantro leaves, pomegranate seeds, and a pomegranate-mint yogurt sauce (fold together greek yogurt, a splash of pomegranate juice, chiffonade of mint, and a sprinkling of pomegranate seeds on top for color). Next time I may leave out the mint and only use the cilantro. Simply divine!
Carol says
Thanks so much, Lhney! Glad you enjoyed and your presentation sounds delightful!! Please stay in touch!
Kelly says
Hi there – could I use boneless chicken thighs for this recipe?
Carol says
Hi, Kelly, Thanks so much for your question! Absolutely you could! This recipe is very versatile. You could also cut the thighs into pieces or use boneless skinless chicken breasts. Thanks again and hope you enjoy!
Amy says
This looks tasty! Can the same directions be used for a Dutch oven?
Carol says
Hi, Amy, Thanks for your question. I don’t see a problem with using a Dutch oven. It should be the perfect size for four chicken thighs. Thanks again and hope you enjoy!
Hani says
Hi there, this looks amazing. Would I be able to use Jamaican curry by any chance?
Carol says
Oooooh, Hani, Now you have me very curious! I’ve never tried Jamaican curry but now I think I need to! I don’t see why it wouldn’t work with a different type of curry except maybe Thai. If you make it, please let me know how it was. Thanks so much!
Liz Shearer says
I can’t wait to try this!! My daughter HATES CILANTRO though 🙁 . Can PARSLEY be substituted and would it negatively effect the flavor?…. and would you recommend using the same amount if i do substitute it? She doesnt like the soapiness…maybe if i do a mix of little cilantro and parsley she wouldn’t really notice? I really don’t use cilantro much in cooking so not sure if the soapiness goes away when cooked or not. Any thoughts on this would be greatly appreciated…THANKS!
Carol says
Hi, Liz, Thanks so much for your question. Parsley wouldn’t do much for the dish. I would just leave the cilantro out or dish up your daughter’s portion without it and then add it if the rest of the family enjoys it. Thanks again, hope you enjoy and please stay in touch!
Karen Brooks says
I am really trying to lose some weight. Has anyone calculated the calories in this dish? I’m making it tonight regardless but its a pain to have to calculate what it will “cost” me.
Carol says
Thanks for your question, Karen. Because this isn’t a health, fitness or weight loss website nor am I a dietician or other health guru, I don’t provide that type of information. A nutritional analysis is only an estimate. I will run the numbers and e-mail you a PDF of the nutritional analysis from MasterCook, the recipe management program I use. Hope you enjoy!
Chrissy says
It says to cover slightly-what does that mean?
Carol says
Hi, Chrissy, Thanks for your question. It just means to cover but not all the way. Leave the cover off to the side a bit. Please let me know if you have any other questions.
Lind hall says
Excellent. Excellent. You are amazing chef
Carol says
Thank you, Linda!
Anna says
The first time I made this, I followed it exactly as written and it turned out AWESOME!!! Tonight, I made it again but swapped the carrots out for cauliflower (because that’s all we had). Well, it tasted kind of odd, almost plasticky. I’m thinking it’s the cauliflower’s fault (or my own fault for using it). Anyway, just wanted to give a heads up about the potential flop if you swap the carrots out for cauliflower. My husband and I agreed to toss it out and go back to the original recipe with no swapsies.
Carol says
Thanks, Anna! I’m not a terribly huge fan of pairing cruciferous vegetables with tomatoes. Hard to say if that was the problem, but thanks for the head’s up!
raven says
Just wanted to say thank you. As a mother of three, time is very valuable around my house and this was so what we needed… something easy, quick and tasted like its been cooking for hours. I love cooking and trying new things. I give this 5 stars.
Carol says
Thank you, Raven and glad you enjoyed! Hope you’ll stay in touch and give some of my other recipes a try.
Benita says
I made this for 6 people, so I tripled the recipe. It’s a very forgiving one: even with several modifications (tomato sauce instead of diced tomatoes, a combo of coconut milk and heavy cream.) It turned out delicious, even the 2 year old was digging on it. Because of the kids I skipped the cayenne, and it’s actually quite mild that way.
Carol says
Thanks, Benita! So glad it worked out for you and yes, it can be modified a number of ways. Love those types of recipes and please stay in touch!
Sean says
Great recipe! I’m on a low-carb diet and have been looking to adopt recipes and this has become a go-to for me. I kind of kick it up a little because I can’t really do carrots that often these days. So I pull out the carrots and put in mushrooms, cauliflower florets, and usually some red bell pepper, though green works too. I serve over cauliflower rice and it’s a fantastic recipe. It actually put my parents onto indian food whereas otherwise they never ate it. Thank you so much for the recipe!
Carol says
Thanks so much, Sean! Glad you’re enjoying and adapting the recipe to your needs. Hope you stay in touch!
Maria Shany says
Wow! So delicious that my husband wants me to make it again tonight and he isn’t getting any objections from. Thank you for posting this recipe. So easy to make and tastes like you cooked it for hours.
Carol says
Thanks, Maria! I appreciate it and please stay in touch!
Patricia says
I made this dish tonight my family and I absolutely love it !!!!!
Carol says
Thanks so much, Patricia! Glad you all enjoyed. Please stay in touch.
Kathleen says
I had a package of chicken thighs in the fridge and wanted to try something new (instead of just grilling them) since the boys are away and they are reluctant to try something new, so I searched the net and found this recipe. Absolutely wonderful- great flavor and it looked like the picture. Followed the recipe except I used coconut oil instead of canola (even used the coconut oil to make the basmati rice). The whole house smells awesome! I called a friend over for dinner to enjoy this with me. Served this dish with a light watercress salad on the side. We both agree this recipe is a keeper. I am planning to make this for the boys when they return from camping. I am anxious to try some of your other recipes! Thanks for sharing!!
Carol says
Thank you so much, Kathleen. You made my day! Glad you enjoyed and please stay in touch!
Eva says
I made this this evening and while it is delicious, it looks nothing like the one you made – mine is bright red! I didn’t add the broth as the tomatoes and coconut gave enough liquid.
Carol says
Hi, Eva, curry powders can vary in color or even computer monitors perhaps….? Glad you enjoyed no matter the color. Thanks again and please stay in touch!
Helene says
I hesitate when making recipes found on blogs because a lot of people don’t make it, they just comment on how good it looks without having made it themselves… I love reading reviews to look for feedback! I am so glad I made this because it was incredibly delicious! I had a million sweet potatoes so I used them instead of carrots and it turned out really good. I cubed it and threw it in there in place of carrots. It look 5 minutes longer. I added a quarter cup of extra coconut milk at the end once the heat was off because I love the flavor. I used a whole lot of cilantro and it was great! I would even say, don’t bother making it if you don’t have cilantro. Thanks for an awesome recipe! So healthy, wholesome, and flavorful,
Carol says
Wow Helene, you blew me away! Thank you so much! I’m totally with you on the “oooh aaah” comments. While I love to receive them, reviews like yours are pure gold. Thank you so much for investing the time, effort and money to make this dish and also for taking the time to let me know that you loved it. Please stay in touch!
Christina Bouie says
Made this recipe last night and it was INCREDIBLY GOOD! It was everything we look for in a meal; flavorful, creamy, colorful, and economic (chicken thighs are a juicy and cheap alternative to chx breasts). We loved it so much we are planning for an encore but instead of chicken I was thinking of using beef. I’ve got a lovely chuck eye….any tips to ensure it stays tender?
Carol says
Hi, Christina, Thanks so much for your wonderful feedback! I think chicken thighs are totally underrated; they’re so much more economical than breasts and have flavor! Great idea to use beef! I used a chuck eye roast for a client for the first time not long ago and the results were wonderful; I plan to use that cut more. Sear the outside well and then cook it low and slow at 325 degrees for 2-3 hours (will depend on size). You’ll need to adjust the braising liquid proportionally to the size of the cut so there’s plenty of moisture. You could also cube it and do a stew.
Thanks again and please stay in touch!
Lynne says
As I was looking at the chicken thighs (on sale) at Loblaws, an elderly gentleman stopped me and told me to make THIS recipe. I had a crew of people coming over for my daughter’s birthday, and he said this would be a hit. He was right.. The next morning, my son said, “mom, did you make that chicken dish, or buy it?”
Carol says
Hi, Lynne, You really made my day and I’m so happy this dish made your party! Thanks again and please stay in touch.
Christine says
I tried this today, and it was sooo good 🙂 My one-year-old loved it too!
Carol says
Hi, Christine, Thanks so much! So awesome that your little one is adventurous!
Cindy says
This looks wonderful but I have a lactose intolerant and coconut allergic family member. Do you have any substitutes for the cream or coconut milk? Just up the chicken broth? They can tolerate small amounts of yogurt in my cooking but that’s about it.
Carol says
Hi, Cindy, Thanks for getting in touch! You could just use more chicken broth, but I like the “richness” that cream or coconut milk provide. However, when I need to add richness to a sauce for a lactose-intolerant personal chef client of mine, I use non-dairy cream cheese from either Daiya or Tofutti. If nuts are not a problem, perhaps soaked and pureed cashews? Let me know the results.
Denise | Sweet Peas & Saffron says
I love bright, exotic curries, and this one looks delicious! Looks like the perfect way to liven up a week-night dinner 🙂
Kathi @ Laughing Spatula says
I know very little about Indian cooking but this seems like a pretty good recipe to start with! Probably find a milder curry to start. Thanks for the tip. . Excited to try it!
kathi
mira says
This curry looks so delicious! Full of wonderful flavor, I just can’t wait to try it!
Carol says
Thanks, Mira! Let me know how you like it.
Valerie says
This looks truly amazing, Carol. I have some curry powders that I received as a gift at Christmas and I’m going to try this. I LOVE thighs! (Just not my own 😉
Carol says
Thanks Valerie! I love receiving gifts like that! Please let me know how you liked it.
Kim (Feed Me, Seymour) says
I have to admit, I’ve never had chicken thighs. This looks the perfect dish to try them!
Carol says
Hi, Kim, Chicken thighs have more flavor and are more juicy than the white meat; I prefer them.
Thalia @ butter and brioche says
You can tell that this curry is just so flavoursome and delicious by looking at the images. I must make it!
pam (Sidewalk Shoes) says
I love a good slow braised curry!
Carol says
Thanks, Pam! The aroma is amazing!
Jenn P&C says
I’m a curry addict – this sounds (and looks)] so delicious Carol!
Carol says
Thanks, Jenn! We love it too!